U.S. patent application number 09/289557 was filed with the patent office on 2002-03-21 for composition providing a stable suspension of a particulate component.
Invention is credited to SOE, JORN BORCH, THYGESEN, HANNE VALSTED, VOGENSEN, BENT KVIST.
Application Number | 20020034577 09/289557 |
Document ID | / |
Family ID | 27269249 |
Filed Date | 2002-03-21 |
United States Patent
Application |
20020034577 |
Kind Code |
A1 |
VOGENSEN, BENT KVIST ; et
al. |
March 21, 2002 |
COMPOSITION PROVIDING A STABLE SUSPENSION OF A PARTICULATE
COMPONENT
Abstract
There is provided a composition comprising (a) an oil and/or an
oil mimetic component; (b) a triglyceride fatty acid and/or a high
melting point emulsifier component; (c) a particulate component;
wherein the particulate component (c) is in a stable suspension
within a crystal matrix formed by component (b); with the proviso
that the particulate component (c) does not form a crystal
matrix.
Inventors: |
VOGENSEN, BENT KVIST;
(MALLING, DK) ; THYGESEN, HANNE VALSTED;
(BRABRAND, DK) ; SOE, JORN BORCH; (MUNDELSTRUP,
DK) |
Correspondence
Address: |
FROMMER LAWRENCE & HAUG
745 FIFTH AVENUE- 10TH FL.
NEW YORK
NY
10151
US
|
Family ID: |
27269249 |
Appl. No.: |
09/289557 |
Filed: |
April 9, 1999 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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09289557 |
Apr 9, 1999 |
|
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PCT/IB99/00467 |
Mar 9, 1999 |
|
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60081251 |
Apr 9, 1998 |
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Current U.S.
Class: |
426/601 |
Current CPC
Class: |
A21D 2/14 20130101; A23L
27/60 20160801; A21D 8/042 20130101; A23D 9/007 20130101; A23D
7/015 20130101; A21D 2/16 20130101; A23P 10/35 20160801 |
Class at
Publication: |
426/601 |
International
Class: |
A23D 009/00 |
Foreign Application Data
Date |
Code |
Application Number |
Mar 20, 1998 |
GB |
9805945.4 |
Mar 9, 1999 |
US |
PCT/IB99/00467 |
Claims
1. A composition comprising (a) an oil and/or an oil mimetic
component; (b) a triglyceride fatty acid and/or a high melting
point emulsifier component; (c) a particulate component; wherein
the particulate component (c) is in a stable suspension within a
crystal matrix formed by component (b); with the proviso that the
particulate component (c) does not form a crystal matrix.
2. A composition according to claim 1 wherein the composition
further comprises (d) a crystal modifier.
3. A composition according to claim 1 or 2 wherein component (a) is
an oil mimetic.
4. A composition according to any one of claims 1 to 3 wherein the
triglyceride fatty acid is a fully hardened fat and/or partially
hardened fat.
5. A composition according to any one of claims 1 to 3 wherein
component (b) is a high melting point emulsifier.
6. A composition according to any one of claims 1 to 5 wherein the
oil mimetic is a low melting point emulsifier.
7. A composition according to any one of claims 1 to 6 wherein the
particulate component (c) was added in a form discrete from
component (a) and component (b).
8. A composition according to any one of claims 1 to 7 wherein the
particulate component (c) has an average size of greater than 50
.mu.m.
9. A composition according to any one of claims 1 to 8 wherein the
particulate component (c) is an enzyme.
10. A composition according to any one of claims 1 to 9 wherein
component (a) is in an amount of greater than 40% by weight of the
composition.
11. A composition according to any one of claims 1 to 10 wherein
component (b) is in an amount of less than 40% by weight of the
composition.
12. A composition according to any one of claims 1 to 11 wherein
component (c) is in an amount of less than 60% by weight of the
composition.
13. A composition according to any one of claims 1 to 12 wherein
the composition comprises substantially no water.
14. A composition according to any one of claims 1 to 13 wherein
the composition is for use as or in the preparation of a foodstuff
or feed.
15. A composition according to any one of claims 1 to 14 wherein
component (c) is substantially not in .beta. crystal form
16. A composition according to any one of claims 1 to 15 wherein
component (c) is substantially in .beta.' crystal form
17. A composition comprising (a) a dispersant; (b) a crystal
forming component; (c) a particulate component; wherein the
particulate component (c) is in a stable suspension within a
crystal matrix formed by component (b); with the proviso that the
particulate component (c) does not form a crystal matrix.
18. A composition comprising (a) an oil and/or an oil mimetic
component; (b) a triglyceride fatty acid and/or a high melting
point emulsifier component; (c) an enzyme; wherein the enzyme (c)
is in a stable suspension within a crystal matrix formed by
component (b); with the proviso that the particulate component (c)
does not form a crystal matrix.
19. A foodstuff comprising a composition according to any one of
claims 1 to 18.
20. A bread improver comprising a composition according to any one
of claims 1 to 18.
21. Use of a composition comprising (a) an oil and/or an oil
mimetic component; and (b) a triglyceride fatty acid and/or a high
melting point emulsifier component; for suspending a particulate
component (c) in a stable suspension within a crystal matrix formed
by component (b).
Description
[0001] The present invention relates to a composition. In
particular, the present invention relates to a composition for
providing a stable suspension of a particulate component.
[0002] The preparation or supply of materials in a powder form is
problematic. The powder may dust. Dust may be noxious, may have a
high or unpleasant odour, settles on surfaces and may require
cleaning therefrom. Furthermore, some powders, for example enzymes,
may cause allergy. Moreover, powders are difficult to meter/dose in
industrial applications, and this difficulty may increase
production costs. Powders are often supplied in bags/sacks which
require manual opening. Furthermore, because of dosing problems,
industrial processes using powders must often be performed in a
batchwise manner.
[0003] Thus, in many applications, for example the production of
foodstuffs, it is desirable to provide a suspension of particulate
material, such as functional ingredients, in a dispersant. The
suspension may be used in a manufacturing process or may constitute
an intermediate or a final product for sale to a consumer.
[0004] EP-A-0572051 relates to a liquid bread improver. The bread
improver comprises a vegetable oil having a solid fat content of
less than 2.0, a hydrogenated vegetable oil which is solid at room
temperature, a partly hydrogenated vegetable oil which is solid at
room temperature, emulsifiers including at least some diacetyl
tartaric esters, and enzymes. The crystal size of the fat present
in the composition is less than 25 .mu.m. In this prior art
application, the average particle size of the particles present in
the composition is always less than 50 .mu.m.
[0005] WO-A-94/08470 relates to a salad dressing. The document
discusses the problems of phase separation of the oil and water
phases of the dressing. This prior art document teaches that a high
melting fat which may be added to the oil is thought to form a
fragile agglomerate of fine crystals in which aqueous droplets are
captured, so that phase separation is prevented.
[0006] U.S. Pat,. No. 5,185,173 relates to a pumpable bread
improver comprising a dispersion of solid particles in a liquid
glyceride oil, wherein the solid particles include solid fat
particles. The composition comprises greater than 18 wt % solid fat
particles. The solid fat particles have a specific density similar
to that of the oil and therefore should not rapidly settle to form
a sediment. The presence of the fat in particulate form may prevent
the sedimentation of the other solid particles.
[0007] U.S. Pat. No. 4,889,740 relates to a pourable shortening
comprising a liquid glyceride oil and solid fat glyceride
particles. The shortening is prepared so that the solid fat
particles are substantially in the .beta. crystal form. The
shortening may contain solid additives such as emulsifiers. The
solid additives will form a crystal matrix or will form part of the
structure of the .beta. crystal matrix formed by the solid fat
glyceride particles.
[0008] The prior art has therefore provided some systems for
suspending particulate material in a dispersant.
[0009] The present invention addresses the problem of the prior
art
[0010] The present invention aims to overcome the problems of the
prior art.
[0011] Aspects of the present invention are recited in the claims
appended hereto.
[0012] In a broad aspect the present invention provides a
composition comprising (a) a dispersant; (b) a crystal matrix
forming component; (c) a particulate component; wherein the
particulate component (c) is in a stable suspension within a
crystal matrix formed by component (b). In this aspect, preferably
the particulate component (c) does not form a crystal matrix.
[0013] The present invention is advantageous as it overcomes the
problems associated with the prior art.
[0014] The term "a crystal matrix formed by component (b)"
preferably means that component (b) has a minimum surface area of
at least 2 m.sup.2 per gram of component (b). The surface area can
be calculated in accordance with Protocol C recited after the
Examples.
[0015] The term "does not form a crystal matrix" preferably means
that the particulate component (c) does not form a crystal matrix
and/or the structure of the crystal matrix formed by component (b)
or a part thereof is not formed from component (c).
[0016] The term "stable suspension" preferably means that the
composition has a Sedimentation Index (S.I.) in accordance with
Protocol A of less than 50%. More preferably, the composition has a
S.I. of less than 30%. More preferably, the composition has a S.I.
of less than 20%. More preferably, the composition has a S.I. of
less than 10%. More preferably, the composition has a S.I. of less
than 5%. Protocol A is recited after the examples.
[0017] The term "stable suspension" preferably means that the
composition has a Separation Index (Sp.I.) in accordance with
Protocol B of greater than 70%. More preferably, the composition
has a Sp.I. of greater than 80%. More preferably, the composition
has a Sp.I. of greater than 90%. More preferably, the composition
has a Sp.I. of greater than 95%. Protocol B is recited after the
examples.
[0018] The term "particulate component" preferably means a
component which is solid on addition to components (a) and/or (b)
and is substantially insoluble in components (a) and/or (b).
[0019] The term "substantially insoluble" preferably means after a
period of 1 day (preferably at a temperature of 20.degree. C.)
after the addition of component (c) to components (a) and/or (b) at
least 50% by weight based on the weight of component (c) is in the
solid phase. More preferably, the term means after a period of 1
day (preferably at a temperature of 20.degree. C.) after the
addition of component (c) to components (a) and/or (b) at least 60%
by weight based on the weight of component (c) is in the solid
phase. More preferably, the term means after a period of 1 day
(preferably at a temperature of 20.degree. C.) after the addition
of component (c) to components (a) and/or (b) at least 80% by
weight based on the weight of component (c) is in the solid phase.
More preferably, the term means after a period of 1 day (preferably
at a temperature of 20.degree. C.) after the addition of component
(c) to components (a) and/or (b) at least 90% by weight based on
the weight of component (c) is in the solid phase.
[0020] The term "triglyceride fatty acid" preferably means a
triester of glycerol and a fatty acid. More preferably the
triglyceride fatty acid is a triester of glycerol and a C4 to C24
fatty acid. Preferably the triglyceride fatty acid has an iodine
value of from 0 to 60.
[0021] The term "oil mimetic" preferably means a material and/or
compound and/or composition capable of exhibiting oil like
properties. Preferably the oil mimetic is a material and/or
compound and/or composition which is liquid and/or is pumpable.
Preferably the oil mimetic is a liquid which is non-aqueous.
[0022] The term "fully hardened fat" preferably means a
triglyceride fatty acid having an iodine value of no greater than
2. Preferably, the triglyceride is a triester of glycerol and a
fatty acid having a fatty acid chain length of from 4 to 24 carbon
atoms. The term "partially hardened fat" preferably means a
triglyceride of a fatty acid having an iodine value of greater than
2. Preferably, the triglyceride is a triglyceride of a fatty acid
having a fatty acid chain length of from 4 to 24 carbon atoms.
[0023] The term "high melting point emulsifier" preferably means an
emulsifier having a dropping point of greater than 40.degree. C.
Preferably the high melting point emulsifier has a dropping point
of greater than 60.degree. C. Preferably the high melting point
emulsifier is an emulsifier having an iodine value of less than 40.
Preferably the high melting point emulsifier is an emulsifier
having an iodine value of less than 5.
[0024] The term "low melting point emulsifier" preferably means an
emulsifier having a solid fat index of less than 15 at 25.degree.
C.
[0025] Preferably, the oil of component (a) is a triglyceride of an
edible C4 to C 24 fatty acid. Preferably, the triglyceride is of
animal or vegetable origin. Preferably, the triglyceride has an
iodine value of from 0 to 210. More preferably, the triglyceride
has an iodine value of from 80 to 140. More preferably, the
triglyceride has a solid fat content (SFC) of less than 5 at
25.degree. C. More preferably, the triglyceride has a SFC of less
than 1 at 25.degree. C.
[0026] Preferably, the oil of component (a) is selected from
sunflower oil, soya oil, rapeseed oil, corn oil, peanut oil,
safflower oil, olive oil, cottonseed oil, palm olein,
interesterified oils, derivatives and mixtures thereof.
[0027] Preferably, the oil mimetic of component (a) is selected
from emulsifiers, paraffins, oil (fat) substitutes, for example
Olestra available from Proctor & Gamble, as well as derivatives
and mixtures thereof.
[0028] Preferably, the oil mimetic of component (a) is an
emulsifier.
[0029] Preferably, the oil mimetic emulsifier of component (a) is
selected from liquid food emulsifiers according to EU Council
Directive 78/663/EEC of 25 July 1978, and liquid food emulsifiers
according to Food Chemical Codex FCC IV which are liquid and
pumpable at 20.degree. C., derivatives and mixtures thereof.
[0030] Preferably, the oil mimetic emulsifier of component (a) is
selected from E472e: for example PANODAN.TM. AB 100 (supplied by
Danisco Ingredients, Denmark), PANODAN.TM. TR (supplied by Danisco
Ingredients, Denmark), PANODAN.TM. SD (supplied by Danisco
Ingredients, Denmark), E472c: for example GRINDSTED.TM. CITREM LR
10 (supplied by Danisco Ingredients, Denmark), E472a: for example
GRINDSTED.TM. ACETEM 90-40 (supplied by Danisco Ingredients,
Denmark), GRINDSTED.TM. ACETEM 90-50 (supplied by Danisco
Ingredients, Denmark), GRINDSTED.TM. ACETEM 95 CO (supplied by
Danisco Ingredients, Denmark), E471: GRINDSTED.TM. MONO-DI MOR 50
(supplied by Danisco Ingredients, Denmark), E 494: Sorbitan
monooleate, E 493: Sorbitan monolaurate, E 432: Polysorbate 20, E
433: Polysorbate 80, E 322: lecithin, diacetyl tartaric acid esters
of mono-diglycerides of fatty acid, monoglycerides of fatty acids,
acetic acid esters of mono-diglycerides of fatty acid, citric acid
esters of mono-diglycerides of fatty acid, E 472b: lactic acid
esters of mono-diglycerides of fatty acids, sodium oleyl-2-lactate,
calcium oleyl-2-lactate, polyglycerol esters of non-polymerised
fatty acids, polysorbate, sucrose esters of fatty acids,
sucroglycerides, mono-diglycerides of fatty acids, emulsifiers
containing antioxidants, derivatives and mixtures thereof.
[0031] In the present specification, unless otherwise indicated E-
numbers refer to the numbers given in EU Council Directive
78/663/EEC of July 25, 1978.
[0032] In one aspect of the present invention, component (a) may be
an oil mimetic. In this aspect the present invention provides a
composition comprising (a) an oil mimetic component; (b) a
triglyceride fatty acid and/or a high melting point emulsifier
component; (c) a particulate component; wherein the particulate
component (c) is in a stable suspension within a crystal matrix
formed by component (b).
[0033] In one aspect of the present invention the oil mimetic
emulsifier of component (a) is free from one or more diacetyl
tartaric esters.
[0034] Preferably, the triglyceride fatty acid of component (b) is
selected from fully hardened fats, partially hardened fats,
derivatives and mixtures thereof.
[0035] The triglyceride fatty acid may comprise non hardened palm
stearin
[0036] Preferably, the fully hardened fat of component (b) is
selected from triglycerides of C4 to C24 fatty acids. Preferably,
the fully hardened fat of component (b) is selected from
triglycerides of edible C4 to C24 fatty acids. Preferably, the
fully hardened fat of component (b) is selected from triglycerides
of C4 to C24 fatty acids of animal or vegetable origin. Preferably,
the fully hardened fat of component (b) has an iodine value of no
greater than 2.
[0037] Preferably, the fully hardened fat of component (b) is
selected from fully hardened fish oil, fully hardened animal oil,
fully hardened palm oil, fully hardened high erucic rape seed oil,
fully hardened soya oil, fully hardened sun flower oil, fully
hardened corn oil, fully hardened peanut oil, fully hardened
safflower oil, fully hardened olive oil, fully hardened palm
stearin, fully hardened palm olein, derivatives and mixtures
thereof.
[0038] Preferably, the partially hardened fat of component (b) is
selected from partly hardened fish oil, partly hardened animal oil,
partly hardened palm oil, partly hardened high erucic rape seed
oil, partly hardened soya oil, partly hardened sun flower oil,
partly hardened corn oil, partly hardened peanut oil, partly
hardened safflower oil, partly hardened olive oil, partly hardened
palm stearin, partly hardened palm olein, partly hardened cotton
seed oil, derivatives and mixtures thereof.
[0039] Preferably, the high melting point emulsifier of component
(b) is selected from E470: salts of fatty acids, E471:
Mono-diglycerides of fatty acid, E472a: Acetic acid esters of
mono-diglycerides of fatty acid, E472b: Lactic acid esters of
mono-diglycerides of fatty acid, E472c: Citric acid esters of
mono-diglycerides of fatty acid, E472d: Tartaric acid esters of
mono-diglycerides of fatty acid, E472e: Mono-and diacetyl tartaric
acid esters of mono-diglycerides of fatty acid, E472f: Mixed acetic
and tartaric acid esters of mono-diglycerides of fatty acid, E473:
Sucrose esters of fatty acid, E474: Sucroglycerides, E475:
Polyglycerol esters of non-polymerised fatty acids, E477: Propane
1,2-diol esters of fatty acids, E481: Sodium stearoyl-2-lactate,
E482: Calcium stearoyl-2-lactate, E483: Stearyl tartrate,
derivative and mixtures thereof.
[0040] More preferably, the high melting point emulsifier of
component (b) is selected from blends of mono- and triglycerides,
blends of mono- and diglycerides, monoglycerides, diglycerides,
soap containing monoglycerides, soap containing mono- diglycerides,
derivatives and mixtures thereof.
[0041] In one aspect of the present invention, component (b) is a
high melting point emulsifier. In this aspect, the present
invention provides a composition comprising (a) an oil and/or an
oil mimetic component; (b) a high melting point emulsifier
component; (c) a particulate component; wherein the particulate
component (c) is in a stable suspension within a crystal matrix
formed by component (b).
[0042] Preferably, the particulate component (c) is selected from
hydrocolloids, emulsifiers, salts, flavours, reductants, enzymes,
proteins, starches, minerals, vitamins, sweeteners, baking powders,
acids, yeast, dry yeast, colorings, spices, herbs, gluten,
preservatives, antioxidants, fibers, derivatives and mixtures
thereof.
[0043] In one embodiment, particulate component (c) is optionally
coated prior to addition to the composition.
[0044] In a particularly preferred embodiment the particulate
component (c) comprises and/or is an enzyme.
[0045] In one aspect of the present invention the particulate
component (c) is free from one or more diacetyl tartaric
esters.
[0046] For some cases, the particulate component (c) preferably has
an average particle size of greater than 25 .mu.m. More preferably,
the particulate component (c) has an average particle size of
greater than 50 .mu.m. The particulate component (c) may have an
average particle size of greater than 100 .mu.m. The particulate
component (c) may have an average particle size of greater than 400
.mu.m. The particulate component (c) may have an average particle
size of greater than 600 .mu.m. The particulate component (c) may
have an average particle size of greater than 800 .mu.m. The
particulate component (c) may have an average particle size of
greater than 1000 .mu.m.
[0047] The average particle size of the particulate component may
be selected and/or controlled depending on, among other things, the
specific density of component (c). As the specific density of the
particulate component is decreased the size the average particle
size of particulate component which may be suspended in a given
composition may be increased and vice versa.
[0048] The composition of the present invention may further
comprise (d) a crystal modifier.
[0049] The term "crystal modifier" preferably means a material
and/or compound and/or composition which is capable of preventing
and/or inhibiting crystallisation of one or more components of the
composition; and/or changes in the crystal form of one or more
components of the composition which are in a crystalline form.
[0050] Without being bound by theory it is believed that the
crystal modifier prevents and/or inhibits the conversion of one
crystal form of component (b) to another. In a preferred
embodiment, it is believed that the crystal modifier prevents
and/or inhibits the conversion of component (b) to the .beta.
crystal form. In a further preferred embodiment, it is believed
that the crystal modifier prevents and/or inhibits the conversion
of component (b) from the .beta.' crystal form to the .beta.
crystal form.
[0051] Preferably, the crystal modifier prevents and/or inhibits
the formation of the .beta. form of component (b). Preferably, the
crystal modifier prevents and/or inhibits the formation of the
.beta. form of the triglyceride fatty acid.
[0052] Preferably, the crystal modifier prevents and/or inhibits
the conversion of the .beta. form of component (b) to the .beta.
form thereof. Preferably, the crystal modifier prevents and/or
inhibits the conversion of the .beta.' form of the triglyceride
fatty acid to the .beta. form thereof.
[0053] Preferably, the crystal matrix of the composition of the
present invention is substantially free of component (b) in .beta.'
form. More preferably, crystalline component (b) is substantially
in the .beta.' form.
[0054] Preferably, the crystal modifier is selected from lecithin,
sorbitan tristearete, citric acid esters of monoglycerides, acetic
acid esters of mono-diglycerides, polyglycerolesters of fatty
acids, derivatives and mixtures thereof.
[0055] During storage of the composition of the present invention
the crystal form of the crystal lattice may change. For example,
during-prolonged storage e.g. greater than 2-3 weeks, the crystal
form of the lattice may change from .alpha. form to .beta.' form
and then on to the .beta. form or may change directly from .alpha.
form to the .beta. form. The change to the .beta. form may result
in an increase in the viscosity of the composition. This increase
in viscosity may be reversed and/or prevented by incorporation on
crystal modifier in the composition. It has been found that it is
preferable to add lecithin to reduce viscosity.
[0056] If the composition of the present invention is in the form
of or is contained in a bread improver, preferably the bread
improver contains less than 2% by weight or greater than 20% by
weight emulsifier based on the weight of the bread improver.
[0057] In one embodiment, the composition may comprise
substantially no emulsifier.
[0058] The term "substantially no emulsifier" preferably means that
emulsifier is present in an amount of less than 2% by weight based
on the total composition. Preferably, the term means that is
present in an amount of less than 1% by weight based on the total
composition. More preferably, the term means that is present in an
amount of less than 0.1% by weight based on the total
composition.
[0059] In one aspect of the present invention the composition is
free from one or more diacetyl tartaric esters.
[0060] In one aspect of the present invention the composition is
free from one or more oxidants.
[0061] Preferably, component (a) is present in an amount of greater
than 40% based on the weight of the composition. More preferably,
component (a) is present in an amount of greater than 60% based on
the weight of the composition. More preferably, component (a) is
present in an amount of greater than 80% based on the weight of the
composition. More preferably, component (a) is present in an amount
of greater than 90% based on the weight of the composition. More
preferably, component (a) is present in an amount of greater than
95% based on the weight of the composition. More preferably,
component (a) is present in an amount of greater than 98% based on
the weight of the composition.
[0062] Component (a) may be an oil or an oil mimetic. In other
words, component (a) may consist essentially of an oil or may
consist essentially of an oil mimetic.
[0063] Preferably, the oil of component (a) is present in an amount
of greater than 20% based on the weight of component (a). More
preferably, the oil of component (a) is present in an amount of
greater than 30% based on the weight of component (a). More
preferably, the oil of component (a) is present in an amount of
greater than 40% based on the weight of component (a).
[0064] Preferably, the oil mimetic of component (a) is present in
an amount of greater than 20% based on the weight of component (a).
More preferably, the oil mimetic of component (a) is present in an
amount of greater than 30% based on the weight of component (a).
More preferably, the oil mimetic of component (a) is present in an
amount of greater than 40% based on the weight of component
(a).
[0065] Preferably, component (b) is present in an amount of less
than 50% based on the weight of the composition. More preferably,
component (b) is present in an amount of less than 40% based on the
weight of the composition. More preferably, component (b) is
present in an amount of less than 20% based on the weight of the
composition. More preferably, component (b) is present in an amount
of less than 10% based on the weight of the composition. More
preferably, component (b) is present in an amount of less than 5%
based on the weight of the composition. More preferably, component
(b) is present in an amount of less than 2% based on the weight of
the composition.
[0066] Component (b) may be a fully hardened fat or a partially
hardened fat. In other words, component (b) may consist essentially
of a fully hardened fat or may consist essentially of a partially
hardened fat.
[0067] If component (b) is a fully hardened fat, preferably
component (b) is present in an amount of less than 20% based on the
weight of the composition. More preferably, component (b) is
present in an amount of from 0.1 to 8% based on the weight of the
composition. More preferably, component (b) is present in an amount
of from 0.5 to 2% based on the weight of the composition.
[0068] If component (b) is a partially hardened fat, preferably
component (b) is present in an amount of less than 50% based on the
weight of the composition.
[0069] Preferably, the fully hardened fat of component (b) is
present in an amount of greater than 20% based on the weight of
component (b). More preferably, the fully hardened fat of component
(b) is present in an amount of greater than 30% based on the weight
of component (b). The fully hardened fat of component (b) may be
present in an amount of greater than 40% based on the weight of
component (b). The fully hardened fat of component (b) may be
present in an amount of greater than 50% based on the weight of
component (b).
[0070] Preferably, the partially hardened fat of component (b) is
present in an amount of greater than 20% based on the weight of
component (b). More preferably, the partially hardened fat of
component (b) is present in an amount of greater than 30% based on
the weight of component (b). The partially hardened fat of
component (b) may be present in an amount of greater than 40% based
on the weight of component (b). The partially hardened fat of
component (b) may be present in an amount of greater than 50% based
on the weight of component (b).
[0071] Preferably, the high melting point emulsifier of component
(b) is present in an amount of greater than 20% based on the weight
of component (b). More preferably, the high melting point
emulsifier of component (b) is present in an amount of greater than
30% based on the weight of component (b). The high melting point
emulsifier of component (b) may be present in an amount of greater
than 40% based on the weight of component (b). The high melting
point emulsifier of component (b) may be present in an amount of
greater than 50% based on the weight of component (b).
[0072] Preferably, the particulate component (c) is present in an
amount of less than 60% based on the weight of the composition.
More preferably, the particulate component (c) is present in an
amount of less than 45% based on the weight of the composition.
More preferably, the particulate component (c) is present in an
amount of less than 30% based on the weight of the composition.
More preferably, the particulate component (c) is present in an
amount of less than 20% based on the weight of the composition. The
particulate component (c) may be present in high concentrations in
the composition. For example, the particulate component (c) may be
present in an amount of up to 80% based on the weight of the
composition.
[0073] Preferably, the crystal modifier (d) is present in an amount
of less than 10% based on the weight of the composition.
[0074] The composition in accordance with the present invention may
further comprises one or more additional ingredients which are
soluble in the composition, such as antioxidants, flavours, colors,
mixtures and derivatives thereof. Generally, component (a) is
present in an amount by weight greater than component (b).
[0075] The composition of the present invention may comprise water.
Component (c) will typically comprise water and on introduction of
component (c) in to the composition water will be introduced in to
the composition. Preferably, water will be present in less than an
amount necessary to form a lasting emulsion.
[0076] Preferably, the composition comprises substantially no
water.
[0077] The term "substantially no water" preferably means that
water is present in an amount of less than 10% by weight based on
the total composition. More preferably, water is present in an
amount of less than 5% by weight based on the total composition.
More preferably, water is present in an amount of less than 2% by
weight based on the total composition. More preferably, water is
present in an amount of less than 1% by weight based on the total
composition. Yet more preferably, water is present in an amount of
less than 0.1% by weight based on the total composition.
[0078] The viscosity of the composition is dependent on, among
other things, the extent of the crystal matrix. Moreover, the
viscosity may be controlled to provide a composition having a
consistency preferably ranging from a freely flowable liquid to a
paste.
[0079] In one aspect of the present invention, the composition of
the present invention is free from one or more diacetyl tartaric
esters.
[0080] Preferably, a composition in accordance with the present
invention may be used
[0081] to deliver functional ingredients to the food industry or
feed industry enzymes, in particular to deliver
[0082] functional ingredients such as flavours to the baking
industry to produce bread and biscuit/crackers
[0083] enzymes and/or antioxidants to producers of vegetable oil
and for baking antioxidants to producers of vegetable oil
[0084] enzymes, minerals and/or vitamins to animal feed
producers
[0085] in the production of one or more food stuffs selected from
dressings, ketchup, mustard, sauces, mayonnaise, margarine,
noodles, fillings, puddings, oil, mousse, ice cream, yoghurt, dairy
products, chocolate, crackers, biscuits, bread, cakes including
sponge cakes, chewing gum, confectionery, recombined milk, spreads
including margarine and low fat spreads, and combinations thereof;
or
[0086] in the production of cosmetics, pharmaceuticals, feedstuffs,
and/or dietary supplements for humans and animals including mineral
supplements.
[0087] As described above, in a preferred embodiment particulate
component (c) comprises or is an enzyme. In this preferred aspect
component (a) may be an oil mimetic emulsifier. Preferred oil
mimetic emulsifiers and application in which they are particularly
advantageous are given in Table I below.
1TABLE I EMULSIFIER POSSIBLE APPLICATION Lecithin Chocolate,
crackers, biscuits Diacetyl tartaric acid esters of mono- Bread
diglycerides of fatty acids Monoglycerides of fatty acids Bread,
cakes Acetic acid esters of mono-di glycerides Chewing gum of fatty
acids Citric acid ester of mono-diglycerides of Confectionery,
crackers, biscuits fatty acids Sodium oleyl lactylates, Bread
Calcium oleyl lactylates Polyglycerol esters of non-polymerised
Cakes fatty acids Polysorbate Bread Sucrose esters of fatty acids
Sponge cakes, recombined milk Sucroglycerides Sponge cakes,
recombined milk Mono-diglycerides of fatty acids Bakery products
Emulsifiers containing antioxidants Mayonnaise
[0088] The composition in accordance with the present invention may
be stored at a wide range of temperatures whilst retaining a stable
crystal matrix. A typical composition in accordance with the
present invention may be stored at temperatures no greater than
35.degree. C. Preferably, a typical composition in accordance with
the present invention may be stored at temperatures no greater than
25.degree. C. Preferably, a typical composition in accordance with
the present invention may be stored at temperatures of from 5 to
25.degree. C. However, compositions may be formulated which may be
stored at temperatures above 35.degree. C.
[0089] The properties, in particular the storage properties, of the
composition of the present invention may be controlled by
controlling the amount and/or melting point of the component (b).
For example, if the composition is to be stored at temperature
lower than is usual, the amount of component (b) may be reduced
and/or a component (b) may be selected having a lower melting
point. Conversely, if the composition is to be stored at
temperature higher than is usual, the amount of component (b) may
be increased and/or a component (b) may be selected having a higher
melting point.
[0090] Control of the properties of component (b) may be achieved
readily by selecting the constituent(s) of the components and/or,
if a number of constituents make up component (b), by selecting the
ratio of the constituents relative to each other. For example, if
component (b) comprises a fully hardened fat and a partially
hardened fat, the melting point of the fats and the ratio of the
mixture thereof may be selected depending on the likely storage
temperature of the composition of the present invention.
[0091] A composition in accordance with the present invention may
be prepared by combining components (a), (b) and (c).
Alternatively, any two of components (a), (b) and (c) or a portion
thereof may be combined and then combined with the third component
and/or the remaining portion of the precombined component(s). For
example, components (a) and (b) may be combined and then combined
with component (c). Alternatively, components (b) and (c) may be
combined and then combined with component (a). Yet further,
components (a) and (c) may be combined and then combined with
component (b).
[0092] Additional components, such as component (d) may be added at
any time.
[0093] As mentioned above in a particularly preferred embodiment
particulate component (c) comprises or is an enzyme.
[0094] Thus, in a preferred aspect the present invention provided a
composition comprising (a) an oil and/or an oil mimetic component;
(b) a fully hardened fat and/or partially hardened fat and/or a
high melting point emulsifier component; (c) an enzyme in
particulate form; wherein the enzyme (c) is in a stable suspension
within a crystal matrix formed by component (b).
[0095] This aspect is particularly advantageous in that it
overcomes some specific problems of the prior art.
[0096] In this regard enzymes for use in industrial applications,
such as the food industry (for example the production of cheese,
fruit juice, beer, meat and bread), are mainly produced by
fermentation of bacteria, yeast or fungi, and the enzymes produced
by the micro-organism are normally isolated from the culture broth
by filtration, and might be further concentrated by
ultrafiltration.
[0097] Traditionally, enzyme preparations were sold as a solution
of the active protein in a water solution. However, enzymes in such
form: (i) may easily be contaminated and therefore require the
addition of preservatives to increase the microbial shelf-life;
(ii) have rather limited stability and denature during storage,
with increased denaturation at higher temperature; and (iii) have
increased transportation costs because of the presence of
water.
[0098] The prior art teaches that these stability problems may be
addressed by isolating the enzyme from an aqueous solution by
alcohol precipitation, and after alcohol evaporation the enzymes
were available as fine powder. The development of spray drying
techniques also made it possible to prepare enzyme products in
powder form by using substances such as starch and maltodextrin as
carriers for the enzyme protein.
[0099] The processing of enzymes into powder form solved the
problems of microbial contamination and shelf-life, and the enzyme
denaturation was greatly reduced. Enzymes in powder form are also
very convenient for many applications, because they are easy to
dose and easy to mix into powder formulations.
[0100] Enzymes in powder form (i) may provoke hypersensitivity
followed by allergy in people who handle enzymes because enzymes
are biologically active substances; (ii) are difficult to handle
because of dust problems and exposure to the respiratory system;
and (iii) are not readily handled and are difficult to pump.
[0101] In this preferred aspect the present invention provides a
composition comprising an enzyme which
[0102] is safe in use as it reduce/avoids the risk of allergy
caused by enzyme dust
[0103] is convenient to handle as it is easy to meter and as it can
be pumped
[0104] can include other components in the composition--thereby
providing a single liquid for transportation and/or processing.
Thus, the number of components requiring handling may be
reduced
[0105] In a particularly preferred embodiment the composition
comprises substantially no water. This preferred embodiment is
particularly advantageous because denaturation of the enzyme is
reduced and/or prevented because of the absence of water. Moreover,
the admission of oxygen is limited. Thus, in this preferred
embodiment the addition of preservatives to prevent microbial
spoilage is not essential in contrast to aqueous enzyme
preparations. This is particularly advantageous in food
applications wherein the addition of substances, such as
preservatives is to be avoided and, in respect of particular
preservative (which are not approved for food use) is
prohibited.
[0106] A composition in accordance with the present invention may
be prepared in any manner which provides a stable suspension.
[0107] Typically, at least components (a) and (b) will be combined
and then brought to and/or held at a temperature (for example
10-20.degree. C.) which allows for the formation of the crystal
matrix. Component (c) will be added whilst the mixture is agitated.
However, this order of production is not essential, components (a),
(b) and (c) may be combined prior to the formation of a crystal
matrix.
[0108] The composition of the present invention may be produced
based on the principle of the production of liquid margarine or
liquid shortening. Components e.g. (a) a liquid oil, (b) a fully
hardened fat, and (c) an enzyme, are combined and crystallised in a
tube chiller. The fully hardened fat thereby forms a strong crystal
network which is still pumpable but strong enough to keep the
particulate component (c) suspended in the oil.
[0109] A composition in accordance with the present invention may
typically be prepared in accordance with the following method.
[0110] 1. 98-99 wt % liquid oil (comprising soya oil, sunflower
oil, rape seed oil and maize oil) and 1-2 wt % fully hardened oil
was melted and blended. The blend was tempered to 55-65.degree. C.
(min. 50.degree. C.).
[0111] 2. The blend was cooled in a tube chiller to approx.
10-20.degree. C.
[0112] 3. The blend was allowed to rest for 2-4 hours, agitating
slowly.
[0113] 4. Cool to 5.degree. C., agitating slowly for approx. 10-15
hours.
[0114] 5. Up to 60 wt % based on the total composition of a
particulate component was added to the blend, while agitating.
[0115] The invention will now be described, by way of example only,
with reference to the accompanying drawings in which:
[0116] FIG. 1 shows a photograph of two compositions.
[0117] FIG. 1 shows two volumetric cylinders. The cylinder on the
left of the photograph contains a composition not in accordance
with the present invention. The cylinder on the right of the
photograph contains a composition in accordance with the present
invention.
[0118] The cylinder on the left contains a composition comprising
components (a) and (c) of the definition of the present invention
(sample 11-3). The cylinder on the right contains a composition
comprising components (a), (b) and (c) in accordance with the
present invention (sample 11-2).
[0119] Details as to how the compositions were prepared are given
in Example 11.
EXAMPLES
[0120] As described above the composition of the present invention
may be used in a large number of applications. Examples of such
uses and of various composition in accordance with the present
invention are given in the following examples.
Example 1
Different Dosage of Stabiliser
[0121] In this example various concentrations of an stabiliser
blend, GRINDSTED.TM. LFS 560 is tested. Component (b) is a fully
hardened palm oil with a dropping point of 60.degree. C.
2 TABLE II Examples 1-1 1-2 1-3 1-4 1-5 98 parts soy oil + 2 parts
fully 80 70 60 50 40 hardened palm oil GRINDSTED .TM. LFS 560 20 30
40 50 60 GRINDSTED .TM. LFS 560 (available from Danisco
Ingredients, Denmark) is composed of pectin-E 440, sodium alginate
E 401.
Processing
[0122] 1. Melt and blend soy oil and fully hardened palm oil and
tempering to 50-55.degree. C.
[0123] 2. Cool and crystallise the blend in a tube chiller e.g.
Gerstenberg pilot plant 3.times.57 using 2 tubes, though put 50
kg/h, ammonia temperature 0 to -20.degree. C., rotor speed 950 rpm,
outlet temperature 0-20.degree. C.
[0124] 3. Let the blend rest for min 2 hours at room temperature,
15-25.degree. C.
[0125] 4. Agitate for 10-15 min using a propeller mixer e.g. IKA
eurostar digital propeller mixer with a turbine stirrer .O slashed.
50 mm or .O slashed.70 mm from 500 -1500 rpm.
[0126] 5. Add GRINDSTED.TM. LFS 560. Agitate for 2-5 min or until
the particulate is fully distributed in the crystallised oil using
the above mentioned turbine stirrer.
[0127] The blend were stored at 5.degree. C. and 20.degree. C.
After 2 weeks storage at 20.degree. C. and 5.degree. C. the samples
were evaluated with regard to oil separation, sedimentation and
pourability.
[0128] After 2 weeks storage at 20.degree. C. and at 5.degree. C.
all samples were pourable, stable without any oil separation and no
sedimentation of the stabiliser was observed. However at the high
levels of GRINDSTED.TM. LFS 560 (50-60%) the viscosity
increases.
Example 2
Different Particle Sizes
[0129] The production process of example 1 was used to prepare the
following compositions.
3 TABLE III Ingredients 2-1 2-2 oil blend 60% 60% (comprising 98
parts rapeseed oil + 2 parts fully hardened rape seed oil)
GRINDSTED .TM. Alginate 40% -- FD 175 sodium alginate, Particle
size max. 2% > 100 .mu.m GRINDSTED .TM. Alginate -- 40% FD 125
sodium alginate, Particle size max. 2% > 620 .mu.m GRINDSTED
.TM. Alginate FD 175 is available from Danisco Ingredients,
Denmark.
[0130]
4TABLE IV Evaluation of pourability and sedimentation after two
weeks storage Evaluation Temperature 2-1 2-2 5.degree. C. Pourable,
however Pourable, viscosity higher than 2-2 No sedimentation No
sedimentation 20.degree. C. Pourable, however Pourable viscosity
higher than 2-2 No sedimentation No sedimentation
[0131] A finer particle size of component (c) resulted in a higher
viscosity of the composition.
Example 3
Crystal Modifiers: Influence on the viscosity of the Delivery
System
[0132]
5 TABLE V Ingredients 3-1 3-2 3-3 Soya lecithin -- 0.2 -- GRINDSTED
.TM. -- -- 0.5 STS 30 Oil blend 60% 59.8% 59.5% (99 parts sunflower
oil 1 part fully hardened palm oil) GRINDSTED .TM. 40 40 40 LFS 560
GRINDSTED .TM. STS 30 and GRINDSTED .TM. LFS 560 are available from
Danisco Ingredients, Denmark.
Processing
[0133] 1. Melt and blend sunflower oil and fully hardened palm oil
and tempering to 50-55.degree. C.
[0134] 2. Cool and crystallise the blend in a tube chiller e.g.
Gerstenberg pilot plant 3.times.57 using 2 tubes, though put 50
kg/h, ammonia temperature 0 to -20.degree. C., rotor speed 950 rpm,
outlet temperature 0-20.degree. C.
[0135] 3. Let the blend rest for min. 2 hours at room temperature,
15-25.degree. C. Cool the oil blend to 5.degree. C. at slow
agitation for 10-15 hours
[0136] 4. Add GRINDSTED.TM. LFS 560. Agitate for 2-5 min or until
the particulate is fully distributed in the crystallised oil using
a propeller mixer e.g. IKA eurostar digital propeller mixer with a
turbine stirrer .O slashed. 50 mm or .O slashed. 70 mm from 500
-1500 rpm.
6TABLE VI Evaluation of pourability and sedimentation after two
weeks storage Evaluation Temperature 3-1 3-2 3-3 5.degree. C.
Pourable, however Pourable, Pourable, viscosity higher No
sedimentation No sedimentation than 3-2 and 3-3 No sedimentation
20.degree. C. Pourable, however Pourable Pourable viscosity higher
No sedimentation No sedimentation than 3-2 and 3-3 No sedimentation
By visual evaluation the viscosity in samples 2-3 and 3-3 was lower
than a liquid system where only fully hardened triglycerides were
added (sample 3-1). All products were stable without oil separation
or sedimentation of stabiliser.
Example 4
Effect of Storage Temperature on the Stability of Liquid Delivery
System
[0137]
7TABLE VII Composition 4-1 4-2 4-3 Oil blend 60% 60% 60% (99 parts
(99 parts sun- (97 parts sun- sunflower oil, flower oil, 1 part
flower oil, 2 parts 1 part fully fully hardened fully hardened
hardened palm palm oil, 1 part of palm oil, 1 part of oil)
partially hydro- partially hydro- genated soya oil genated soya oil
(melting point (melting point 41.degree. C.) 41.degree. C.)
GRINDSTED .TM. 40 40 40 Alginate FD 122* *available from Danisco
Ingredients, Denmark
[0138]
8TABLE VIII Effect of storage temperature on stability on
composition after 2 weeks storage Sam- Oil separa- Oil separa- Oil
separa- Oil separa- ple tion at 20.degree. C. tion at 25.degree. C.
tion at 30.degree. C. tion at 35.degree. C. 4-1 0 0-2% 5-10% 10-20%
4-2 0 0 0-5% 5-10% 4-3 0 0 0% 0-2%
[0139] If the liquid delivery systems are stored at higher
temperature there is a clear tendency to higher oil separation
indicating instability of the system. At higher storage temperature
however the stability is improved by increased dosage of fully
hardened fat.
Example 5
Different Types of Ingredients Used in the Composition
[0140]
9TABLE IX Composition 5-1 5-2 5-3 5-4 Soy oil 99 parts + 1 parts
fully hardened palm oil 80 67 99 60 Vanillin in powder form 20 --
-- -- GRINDSTED .TM. FF 1102 stabiliser* -- 33 -- -- GRINDAMYL .TM.
S 100 bakery enzyme* -- -- 1 -- GRINDSTED .TM. LFS 560 stabiliser*
-- -- -- 40 *available from Danisco Ingredients, Denmark Different
types of components have been tested in dosages from 1-40%. All
samples were stable without oil separation and no sedimentation of
the powder was observed either at 5.degree. C. or 20.degree. C.
Example 6
Use of the Composition Containing 20% Vanillin Flavouring in Pound
Cakes
[0141] The composition mentioned in table IX, sample 5-1 was tested
in pound cakes.
10TABLE X Pound cake formulation Ingredients % Sugar 25 Cake
margarine 24.9 Egg 25 Wheat starch 12.50 Wheat flour 12.00 Baking
Powder 0.5 Vanillin flavouring table 8 no 1 0.1
Procedure
[0142] 1. Bring all ingredients to room temperature and mix to a
Hobart mixer N-50.
[0143] 2. 1 min. at 1.sup.st speed. Scrape down.
[0144] 3. 1 min. at 2.sup.nd speed. Scrape down.
[0145] 4. 5 min at 3.sup.rd speed.
[0146] 5. Put the dough into a cake form.
[0147] 6. Bake for 50 min at 180.degree. C. (hot air oven)
[0148] The pound cake table were evaluated in taste panel and
compared with a pound cake were the same vanillin dissolved in
ethanol was added in same dosage. The taste panel could not find
any difference between the 2 cakes.
Example 7
Use of the Composition Low Fact Spread Production
[0149] The composition mentioned in Table II, sample 1-3 has been
tested in low fat spread.
11 Composition of low fat spread Water phase: Sample 1-3, table II
3.75% Whey powder 1.0% Salt 1.2% K-sorbate 0.1% Water up to 62.25%
pH 5.5 Fat phase: DIMODAN .RTM. OT* 0.5% .beta.-carotene 4 ppm Fat
blend 37.25% 25 parts soya 41.degree. C. 75 parts liquid oil
Flavourings: GRINDSTED .TM. 0.01% Butter Flavouring 2873* to the
fat phase GRINDSTED .TM. 0.01% Butter Flavouring 3507* to the water
phase *available from Danisco Ingredients, Denmark
Process
[0150] 1. Add sample 1-3 in 70-80.degree. C. water, while agitating
vigorously until the stabiliser is fully dissolved. Add the whey
powder salt and K-sorbate. Cool water phase to approx. 40.degree.
C. Adjust pH. It may be necessary to pasteurise the water phase or
emulsion.
[0151] 2. Melt the fat blend and adjust the temperature to
40.degree. C. Add the .beta. carotene.
[0152] 3. Heat the DIMODAN.RTM. OT with some of the oil in the
ration of 1:5 to a temperature (60-65.degree. C.) which is 5-10C
higher than the melting point of the emulsifier. When this blend is
completely melted and well stirred, add it to the remaining heated
fat blend, stirring continuously.
[0153] 4. Add the flavourings.
[0154] 5. Make the emulsion by adding water phase slowly to the fat
phase, stirring vigorously.
[0155] 6. Crystallise and knead vigorously in a tube chiller e.g.
Gestenbery & Agger Labo-Perfector 3.times.57 (20 kg/h ammonium
-10.degree. C. using 2 tubes. Product outlet temperature approx.
12-15.degree. C.
[0156] The low fat spread were evaluated at 5.degree. C. after 2
days for spreadability and instability (water separation) by
spreading the low fat spread with a knife on cardboard.
[0157] The low fat spread were stable and smooth without water
separation.
Example 8
Use of the Composition in 50% Oil Mayonnaise
[0158]
12 TABLE XI Cold Process Hot Process Phase 1 Water 34.35 32.85 Salt
1.00 1.00 Sugar 3.00 3.00 Potassium Sorbate 0.10 0.10 Composition
containing 67% of a blend 6.00 -- of 99 parts soya oil and 1 part
fully hardened palm oil and 33% GRINDSTED .TM. FF 1102 Composition
containing 67% of a blend -- 10.5 of 99 parts soya oil and 1 part
fully hardened palm oil and 33% GRINDSTED .TM. FF 1109 Phase 2 4.00
4.00 Liquid Egg Yolk Phase 3 46.00 44.00 Soya Oil Phase 4 Vinegar
10% 4.00 4.00 Mustard 1.50 1.50 GRINDSTED .TM. Flavouring 3219*
0.05 0.05 Total 100.00 100.00 *available from Danisco Ingredients,
Denmark
[0159] GRINDSTED.TM. FF 1102 (available from Danisco Ingredients,
Denmark) contains modified starch (E1412), guar gum (E412), xanthan
gum (E415).
[0160] GRINDSTED.TM. FF 1109 (available from Danisco Ingredients,
Denmark) contains starch, guar gum (E412), xanthan gum (E415).
13TABLE XII Cold Process Hot Process 1. Mix water, salt, sugar and
1. Mix water, salt, sugar and potassium sorbate potassium sorbate
2. Add the delivery systems 2. Add the delivery system containing
GRINDSTED .TM. FF containing GRINDSTED .TM. FF 1102 to the water
phase 1109 to the water phase 3. Mix until all ingredients have 3.
Mix until all ingredients have been fully dissolved been fully
dissolved 4. Add phase 2 4. Heat to 85.degree. C. and cool to
20.degree. C. 5. Emulsify the rest of the oil 5. Emulsify phase 3
into phase 2 into the water phase 6. Mix phase 1 and 4 into the
continuously under vacuum emulsion 6. Add phase 4 7. Pack 7.
Pack
[0161] The 50% oil mayonnaise are produced on a Koruma mixer type
DH V 60/10. The 50% oil mayonnaise produced in cold and hot process
had the enquired viscosity and creaminess.
Example 9
Using Different Fully Hardened Fat/monoglycerides Different
Dosage
[0162] As component (b) combination of fully hardened fat and
monoglyceride (DIMODAN.RTM. PV*) were used as crystal matrix for
particulate powdered enzyme for the production of a liquid enzyme
delivery system. The composition is shown is the table XIII.
[0163] The products were produced according to the procedure
mentioned in example 1.
14 TABLE XIII Composition 9-1 9-2 9-3 9-4 Sunflower oil 93 93 93 93
Fully hardened 2 1.8 1.5 1 palm oil DIMODAN .RTM. 0 0.2 0.5 1 PV*
GRINDAMYL .TM. 5 5 5 5 9201* *available from Danisco Ingredients,
Denmark
[0164] Examples 9-1 to 9-4 were all stable without oil separation
when stored at 20.degree. C. When stored at 30.degree. C. there was
an increased tendency to oil separation with increased
concentration of DIMODAN.RTM. PV.
Example 10
Different Processes of Preparation
[0165] Compositions a starch (component c) were produced according
the following conditions.
[0166] Recipe
15 GRINDSTED .TM. FF1102* 10% Soya oil 88% GRINDSTED .TM. PS 209*
2% *available from Danisco Ingredients, Denmark
Process
[0167] 1. Soya oil and GRINDSTED.TM. PS 209 were heated to
70.degree. C. and the cooled to 60
[0168] 2. GRINDSTED.TM. FF1102 was added to fat blend while
agitating on a propeller-mixer.
[0169] 3. This mixture was processed on a one tube chiller
Gerstenberg lab perfector BGS 1.times.57. Capacity 40 kg/t cooling
with water at 15.degree. C. .degree.. Product outlet approx.
19-22.degree. C.
[0170] 4. The product rested for 2 hours at room temperature (
20-25.degree. C.)
[0171] 5. Mixed for 15 min on a propeller mixer
[0172] 6. Tapped
[0173] The product was stable, pourable and without oil separation
after 4 weeks storage at 20.degree. C.
[0174] The same recipe was produced with a different processing
conditions as follows:
[0175] 1. Soya oil and GRINDSTED.TM. PS 209 were heated to
70.degree. C.
[0176] 2. The blend were slowly cooled from 70 C. to 20 C. (15
hours) during slowly agitation with a propeller mixer.
[0177] 3. Further cooled from 20 C. to 5 C. (10 hour) during slowly
agitation with a propeller mixer.
[0178] 4. GRINDSTED.TM. FF 1102 was added during mixing and the
mixing continued until the particulate was completely
distributed.
[0179] Using these processing conditions it was also possible to
produce was stable and pourable product without oil separation
after 4 weeks storage at 20.degree. C.
Example 11
Processing for a Liquid Delivery System for Enzymes in Solid
Form
[0180]
16TABLE XIV Component Component Component Sample (a) (b) (c)
Observation 11-1 Soya oil fully hard- Enzyme powder No sedimenta-
99% ened palm GRINDAMYL .TM. tion. No loss of oil 1% H 121*
activity after (Average storage.sup.i particle size 100 .mu.m) 1%
11-2 Soya oil fully hard- Enzyme powder No sedimenta- 98% ened palm
GRINDAMYL .TM. tion. No loss of oil 2% H 121* activity after
(Average storage particle size 100 .mu.m) 10% 11-3 Soya oil 0%
Enzyme powder Sedimentation 100% GRINDAMYL .TM. after a few H 121*
minutes (Average particle size 150 .mu.m) 10% 11-4 Water 100% 0%
Solubilised Loss of activity enzyme powder after 2 months.sup.l
GRINDAMYL .TM. storage H 121* + preservatives 10% *available from
Danisco Ingredients, Denmark
[0181] Samples 11-1, 11-2 and 11-3 were produced according to the
procedure of Example 1.
[0182] 11-2 vs. 11-3 : The effect of fully hardened palm oil is the
difference between 11-2 and 11-3. This is shown in FIG. 1.
[0183] The enzyme containing composition was kept at 30.degree. C.
for 2 month. (This is a typical storage condition at many factories
during summer). Analyses of the enzyme activity showed that 11-2
had more than 90% activity left and 11-4 had less than 80% activity
after 2 months storage.
[0184] The composition 11-2 was tested in Danish rolls according to
the following procedure and compared to GRINDAMYL.TM.H 121 added as
a powder
Baking Tests
[0185] Flour, Danish reform 1500 g, compressed yeast 90 g, sugar 24
g, salt 24 g. water 400 Brabender units+2% were kneaded in a Hobart
mixer with hook for 2 mins. low speed and for 9 mins. at high
speed. The dough temperature was 26.degree. C. The dough was scaled
1350 g. resting 10 min at 30.degree. C. and molded on a Fortuna
molder. Proofing 45 min. at 34.degree. C. Baking in a Bago-oven 18
min. at 220.degree. C. and steam 12 sec. After cooling the rolls
were scaled and the volume of the rolls was measured by the rape
seed displacement method. 1 Specific bread volume = Volume of the
bread , ml Weight of bread , g
[0186] Results from the baking test is shown in Table XV
17TABLE XV Test Enzyme Specific Bread Volume 11-2a 0% (control)
5.75 11-2b 0.1% of sample 11-2 7.25 11-2c 0.01% of 7.15 GRINDAMYL
.TM. H 121
Example 12
Composition Produced with Different Liquid Emulsifiers as Component
(a)
[0187]
18 TABLE XVI Component (a) Component (b) Component (c) Component
(d) 1 80 parts Rape 2 parts fully 5 parts enzyme 1 part seed oil
hardened powder GRINDSTED .TM. GRIND- palm oil (150 .mu.m) CITREM
LR 10* STED .TM. GRINDA- ACETEM 95 MYL .TM. CO* H 121* 2 75 parts 2
parts 3 parts enzyme PANADON .TM. PANODAN .TM. powder AB 100 AM
GRINDA- 23 parts MYL .TM. GRIND- H 121* STED .TM. (150 .mu.m)
ACETEM 95 CO* 3 98 parts 2 parts fully 10 parts en- 0.5 parts Soya
sunflower oil hardened zyme powder, Lecithin rape seed oil GRINDA-
MYL .TM. 757* (200 .mu.m) 4 98 parts 1 part fully 2 parts enzyme
PANODAN .TM. hardened rape powder TR* seed oil GRINDA- MYL .TM. H
121* (150 .mu.m) *available from Danisco Ingredients, Denmark
[0188] All four examples were processed according to the procedure
mentioned in example 1.
[0189] The products were all liquid and pumpable, and the enzyme
was homogenous distributed in the product after 2 weeks storage at
20.degree. C.
Protocol A--Sedimentation Index (S.I.)
[0190] 1. 100 ml of composition was introduced into a vertical
glass cylinder having a diameter of 2.8 cm.
[0191] 2. The composition was allowed to stand for 7 days at a
temperature of 5.degree. C.
[0192] 3. A first connecting glass piece was placed at a distance
20%.+-.5% from the top level of the composition.
[0193] 4. A second connecting glass piece was placed at a distance
80%.+-.5% from the top level of the composition.
[0194] 5. From each connecting piece a 5 ml sample of the
composition was taken
[0195] 6. The concentration of component (c) in each sample was
determined. The concentration are C.sub.top and C.sub.bottom,
respectively.
[0196] 7. The sedimentation index was calculated by the formula 2 S
. I . = ABS [ Cbottom - Ctop ] ( Cbottom + Ctop ) / 2 * 100
Protocol B--Separation Index (Sp.I.)
[0197] The separation index is determined by measuring C.sub.top
and C.sub.bottom as described above and comparing the average of
C.sub.top and C.sub.bottom, with the theoretical concentration
C.sub.theoretical of component (c). 3 Sp . I . = ( Cbottom + Ctop )
/ 2 Ctheoretical * 100
Protocol C--Surface Area
[0198] The particle size of crystals of component (b) can be
determined using a Malvern Laser Particle Counter. With this
information and the knowledge of the amount of component (b) in
crystalline form present in the composition, one may calculate the
minimum surface area of component (b) per gram of component
(b).
[0199] Information on determination of average crystal size is also
given in Annex 1.
[0200] Modifications of the present invention will be apparent to
those skilled in the art.
* * * * *